With a rich climate and an array of timeless ingredients, Tuscany has capitalized on its wealth of produce, delivering stunning cuisine that is famed the world over. The different regions in Italy are renowned for their wonderful dishes but Tuscany stands out as offering a little extra.

Introduction

 A little history

 Tuscan cuisine

 Classic ingredients

 The importance of simplicity...

 ...and the seasons

Appetizers and Soups

 Wild mushroom bruschetta

 Bread and tomato soup

 Traditional bean and cabbage soup

 Chickpea soup

 Chestnut and pancetta soup

 Tuscan summer salad

 Ham and salami salad with figs

 Artichoke and asparagus salad

 Fava bean and romano salad

First Courses

 Small Tuscan pizzas

 Tuscan saltless bread

 Flatbread with onion and rosemary

 Flat noodles with eggplants and bell peppers

 Penne with sausage sauce

 Potato gnocchi with walnut pesto

 Spinach and rieotta gnocehi

 Mushroom risotto

 Cornmeal with chargrilled vegetables

Second Courses

 Livorno seafood stew

 Lightly battered and fried fish

 Grilled T-bone steak

 Roast pork loin

 Beef braised in red wine

 Marinated and broiled leg of lamb

 Stuffed chicken breasts

 Veal scallops with Marsala

 Stuffed zucchini

 Potato and fennel bake

Desserts

 Stuffed peaches with amaretto

 Poached pears in Marsala

 Soft chocolate cake

 Almond cookies

 Cream dessert with pistachios

 White tiramisu with strawberries

 Chocolate and nut cake from Siena

 Apricot ice cream

 Raspberry water ice

 Deep-fried pie dough ribbons

Index